The Crazy Kitchen: Meat Free Cottage Pie

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Wednesday, 20 February 2013

Meat Free Cottage Pie

With the latest horse meat scandal, there has been no better time to eat more meat free meals, it definitely saves money and is no less tasty.

I bought a pack of dried soya mince, and used only 50g in the dish which works out at only 25p - that's not per portion, that's for the whole amount. You mix it 1 part soya mince to 3 parts boiling water and then use it in place of regular mince. It doesn't have a lot of flavour on it's own but soaks up the flavours of the rest of the dish if cooked for long enough. My Mum always used to add baked beans to a cottage pie, which not only gives it a sweeter taste but also makes it stretch further, making this a very frugal family meal.

Everyone loved this cottage pie, and all plates were cleared, including that of Hanna's friend who came for tea. I don't like offering 'different' food when friend's come round but it was a last minute invite and thankfully she liked it.

Meat Free Cottage Pie

1 Cup dried Soya Mince (approx 50g)
3 Cups Boiling water
1 tbsp Olive oil
1 onion
3 carrots, peeled & diced
1/2 medium butternut squash (approx 300g), peeled & diced
1 heaped tsp Marmite
1 tbsp Worcestershire sauce*
1 tbsp HP Sauce (brown)
1 can Baked beans
1 tbsp fresh herbs, chopped (I used Thyme)
1kg white potatoes, peeled & halved
25g butter
100ml milk
herbs & salt & pepper to taste
  • Pour the boiling water onto the soya mince & leave for 5 minutes
  • Heat the olive oil in an ovenproof stovetop/casserole pan
  • Add the onion, place the lid on & cook for approx 3 minutes
  • Stir in the carrots, squash, marmite & worcestershire sauce, replace the lid and cook for 5 minutes
  • Add the soya mince along with the liquid and the HP sauce
  • Place the lid on & simmer for approx 20 minutes
  • Stir in the baked beans and fresh herbs, simmer for approx 5 minutes uncovered until the sauce thickens
* If you want to make this vegetarian then use double the amount of marmite & omit the worcestershire sauce
  • Meanwhile boil the potatoes until tender
  • Mash the potatoes with the butter, milk, herbs, salt & pepper
  • Top the pie with the mash and rough up with a fork
  • Bake in a 180C oven for 20-30 minutes until browned & crispy



  1. I do this one in my "Coombe Cuisine" selection for our holiday guests. The Worcestershire sauce and Marmite are great for creating a non meat meaty flavour!

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